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Hazelnut Filling

  • yield: Makes about 8 cups

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Ingredients

  • 2/3 cup heavy cream
  • 6 large egg whites
  • 1 2/3 cups sugar
  • 1 3/4 cups (3 1/2 sticks) unsalted butter, cut into pieces, softened
  • 1 teaspoon pure vanilla extract
  • 1/3 cup hazelnut cream
  • Pinch of salt

Directions

  1. Step 1

    Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate 1 hour.

  2. Step 2

    Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, 2 to 3 minutes.

  3. Step 3

    Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff (but not dry) peaks form, about 5 minutes.

  4. Step 4

    Fit mixer with paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream, and salt; mix until mixture comes together, 3 to 5 minutes. Fold in whipped cream with a rubber spatula. Use immediately.

Source
Martha Stewart Living, January 2006

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Reviews (14)

  • trmc 1 Dec, 2013

    This is essentially a buttercream filling. Folding in whipped cream makes it a lighter filling. As to hazelnut cream, keep it simple. Toast real hazelnuts and cool. In a food processor, pulse nuts finely. Fold into buttercream. Need more hazelnut flavor? Add Frangelico liqueur. Filling was okay, but my preference is Marcel Desaulniers pistachio filling replacing the pistachios with hazelnuts (pistachio is really good, too). He uses white chocolate in place of the sugar. Yum!

  • Thyme4Dinner 8 Feb, 2013

    I wouldn't think this could be made replacing the heavy cream with coffee creamer. You could try adding 1 tablespoon hazelnut syrup (found in coffee shops) and 1 cup powdered sugar.

  • 2sweetsarahlynn 19 Jan, 2013

    I used this recipe as a base for a chocolate cake filling. I used 1 cup semi-sweet chocolate, melted and 1 tbsp. irish cream liquor. I also added 3 tbsp STRONG coffee and 1 tsp. instant coffee crystals. I added all of that (once cooled) to the whipped cream. The egg whites, I followed recipe except I added 1 tbsp. bailey's irish cream to that also. NO HAZELNUT cream--couldn't find it. This is a great nut-free alternative and it turned out really delicious.

  • jewelofja 12 Mar, 2010

    I tried making this last night using Coffeemate Hazelnut Creamer and the consistency is too thin. I tried adding confectioner sugar and it is still too thin. I would like to use to fill and icing the cake. Can anyone suggest the best way to imporve the consistency so it can be used for both purposes? Much Appreciated!

  • bschmink 29 Dec, 2009

    I'm looking for an alternative, also, My husand is highly allergic to nuts....

  • caitstone 15 Oct, 2009

    Any idea for a nut-free alternative?

  • minimarthastewart 16 Aug, 2009

    http://www.marthastewart.com/recipe/hazelnut-cream-tuiles

    THers a recipe for Hazelnut Cream.

  • Akrautter 29 Dec, 2008

    I used Love n' Bake Hazelnut Praline. I has a peanut butter consistency and it worked really well. It can be found at Whole Foods or on-line. If you're lucky your grocery store may have it in the baking aisle by the pie fillings and almond paste. This is a fantastic recipe and worth all the effort. My family absolutely loves it!

  • bajita 2 Oct, 2008

    I used Coffee Mate Hazelnut Coffee Creamer. It turned out fantastic and you can use the left over in your coffee. I LOVE this cake!!!

  • michelepentecost 21 Mar, 2008

    I would like to know if the Hazelnut cream is supposed to be liquid or something more like Nutella. I've found a recipe for the cream using heavy cream with hazelnut syrup, but that wouldn't work if it's supposed to be more like peanut butter consistency. When I used Nutella it deflated the filling and wasn't light enough to keep the crepes on top of each other. They kept sliding. In the end I had a delicious but toppled cake.

  • ginastav 3 Mar, 2008

    Whole Foods no longer carries hazelnut creme. I found another specialty grocer called Treasure Island that carries both a liquid and powder hazelnut creme.

  • kayenne 24 Feb, 2008

    I'd suggest using nutella or other similarly choco-hazelnut spreads. other nut butters or even peanut butter would probably work just as well. i don't know how light hazelnut cream is, but i would cream nutella or PB first before adding into the butter icing, to help it blend well.

    alternatively, you can also first stir in 3-4 spoonfuls of the butter icing into nutella, before blending it back in to lighten the spread.

  • pchurch 16 Jan, 2008

    i can't find it either, when i got on the whole foods website in just listed things with hazelnut filling in the recipe. i'd really like to make the crepe cake from jan 2006 magazine, i'll keep looking

  • jamdaejee 23 Nov, 2007

    I can't seem to find the Hazelnut cream. I have looked at Whole Foods and other stores. Can anyone help me?